KR960016766A - Manufacturing method of seasoned seasoned laver with sesame seeds - Google Patents

Manufacturing method of seasoned seasoned laver with sesame seeds Download PDF

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Publication number
KR960016766A
KR960016766A KR1019940030539A KR19940030539A KR960016766A KR 960016766 A KR960016766 A KR 960016766A KR 1019940030539 A KR1019940030539 A KR 1019940030539A KR 19940030539 A KR19940030539 A KR 19940030539A KR 960016766 A KR960016766 A KR 960016766A
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KR
South Korea
Prior art keywords
seasoned
laver
sesame
sesame seeds
cooking oil
Prior art date
Application number
KR1019940030539A
Other languages
Korean (ko)
Other versions
KR0138537B1 (en
Inventor
이창국
박희연
정규진
Original Assignee
이생동
국립수산진흥원 남해
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
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Publication date
Application filed by 이생동, 국립수산진흥원 남해 filed Critical 이생동
Priority to KR1019940030539A priority Critical patent/KR0138537B1/en
Publication of KR960016766A publication Critical patent/KR960016766A/en
Application granted granted Critical
Publication of KR0138537B1 publication Critical patent/KR0138537B1/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/60—Edible seaweed
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
    • A23L25/25—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments coated with a layer
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/28—Oligosaccharides
    • A23V2250/284—Oligosaccharides, non digestible
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/50—Polysaccharides, gums
    • A23V2250/502—Gums
    • A23V2250/5024—Agar

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Edible Seaweed (AREA)

Abstract

본 발명은 마른김을 섭취하기에 편리한 형태로 세절(細切)하여 구운 다음 플락토올리고망(Fructo-oligosaccharides)을 이용하여 각종 조미료를 부착시킨 참깨를 일정 비율로 배합하는 세절 조미김 제조방법이다.The present invention is a method for preparing seasoned seasoned seaweed, which is prepared by cutting and roasting dried laver into a convenient form and then mixing sesame seeds to which various seasonings are adhered using fructo-oligosaccharides. .

기존의 조미김은 취급시 식염과 김가루가 떨어지는 결합이 있으며 보관중 부착된 식용유가 산패하여 맛이 저하하는 결점이 있으나 본 방법으로 제조된 세절 조미김은 법에 손쉽게 뿌려 먹을 수 있는 형태로 제조되었으며 식용유를 사용하지 않고 참기름 성분이 자연상태 그대로 함유된 참깨를 사용하였기 때문에 식용유의 산패에 의한 변질을 방지할 수 있으므로 품질 보장성이 양호하고 참깨의 고소한 맛과 여러가지 조미료를 사용할 수 있어 현대인의 다양한 기호에 부응할 수 있으며 인체 건강에 유익한 플락토올리고당을 사용하였기 때문에 우수한 건강기능성이 부여되어 있다.Conventional seasoned seaweed has a combination of falling salt and laver powder when handled, and the taste decreases due to rancidity of the attached cooking oil during storage. Since sesame oil contains sesame oil without any cooking oil, it prevents the deterioration caused by the rancidity of cooking oil, so it has good quality guarantee, and the taste of sesame and various seasonings can be used. Excellent health functionalities are endowed with the use of placto-oligosaccharides that can respond to and benefit human health.

Description

참깨를 배합한 세절 조미김의 제조방법Manufacturing method of seasoned seasoned laver with sesame seeds

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음As this is a public information case, the full text was not included.

Claims (3)

마른김을 가로 0.2∼0.5cm, 세로 0.5∼1.5cm 크기의 사각형 또는 마름모꼴로 세절(細切)하여 구운것과 조미료를 부착한 참깨를 배합하여 세절 조미김을 제조하는 방법.A method of producing finely seasoned laver by combining dried laver with a slice of 0.2 ~ 0.5cm in width and 0.5 ~ 1.5cm in length or in a lozenge and roasting sesame seeds with seasoning. 제1항에 있어서 세절한 마른김을 60∼80℃에서 1∼2시간, 90∼110℃에서 1∼3시간 2단계로 건조하는 방법과 100∼180℃의 가열판(Heating plate)에서 5∼15초간 굽는 방법.The method of claim 1, wherein the fine dried laver is dried in two steps for 1 to 2 hours at 60 to 80 ° C and 1 to 3 hours at 90 to 110 ° C, and 5 to 15 on a heating plate at 100 to 180 ° C. How to bake in seconds. 제1항에 있어서 플락토올리고당(Fructo oligosaccharides) 3∼5%를 참깨에 혼합하여 각종 조미료를 부착시키는 방법과 2∼5%의 한천용액으로 피막처리하는 방법.The method according to claim 1, wherein 3 to 5% of fructo oligosaccharides are mixed with sesame seeds to attach various seasonings and the film is treated with 2 to 5% agar solution. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019940030539A 1994-11-19 1994-11-19 Processing method of seasoning laver mixing sesame KR0138537B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019940030539A KR0138537B1 (en) 1994-11-19 1994-11-19 Processing method of seasoning laver mixing sesame

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019940030539A KR0138537B1 (en) 1994-11-19 1994-11-19 Processing method of seasoning laver mixing sesame

Publications (2)

Publication Number Publication Date
KR960016766A true KR960016766A (en) 1996-06-17
KR0138537B1 KR0138537B1 (en) 1998-04-25

Family

ID=19398445

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019940030539A KR0138537B1 (en) 1994-11-19 1994-11-19 Processing method of seasoning laver mixing sesame

Country Status (1)

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KR (1) KR0138537B1 (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100455994B1 (en) * 2002-10-26 2004-11-06 김성득 Manufacturing method of the functional seasoned laver and seasoned laver thereof
KR100800571B1 (en) * 2006-05-16 2008-02-04 웰빙메이드 주식회사 Adhesion apparatus of seasoning powder for processing laver
KR100810669B1 (en) * 2006-09-01 2008-03-07 웰빙메이드 주식회사 a adhesion apparatus of seasoning powder for processing laver
KR20150124039A (en) * 2014-04-25 2015-11-05 (유)오션식품 Manufacturing method for cooked laver containing pine pollen and cooked laver manufactured thereby

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2001065951A1 (en) * 2000-03-07 2001-09-13 Cho Jae Hyoung Laver seasoned with the powder of curry, bean sauce, cinnamon, licorice or mustard, etc
KR20050044202A (en) * 2003-11-07 2005-05-12 이광규 Seasoned sesame with good sensory property and preparation method thereof

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100455994B1 (en) * 2002-10-26 2004-11-06 김성득 Manufacturing method of the functional seasoned laver and seasoned laver thereof
KR100800571B1 (en) * 2006-05-16 2008-02-04 웰빙메이드 주식회사 Adhesion apparatus of seasoning powder for processing laver
KR100810669B1 (en) * 2006-09-01 2008-03-07 웰빙메이드 주식회사 a adhesion apparatus of seasoning powder for processing laver
KR20150124039A (en) * 2014-04-25 2015-11-05 (유)오션식품 Manufacturing method for cooked laver containing pine pollen and cooked laver manufactured thereby

Also Published As

Publication number Publication date
KR0138537B1 (en) 1998-04-25

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